White Bean, Roasted Shallot, and Cherry Tomato Salad Recipe

White Bean, Roasted Shallot, and Cherry Tomato Salad Recipe

  • 1 pound shallots, peeled
  • 1/2 cup O Organics Extra Virgin Olive Oil
  • Salt and freshly ground pepper
  • 1/3 cup Safeway SELECT White Wine Vinegar
  • 2 teaspoons Safeway SELECT Dijon mustard
  • 4 (15 ounce) cans cannellini beans or small white beans, drained and rinsed
  • 2 tablespoons Produce Stand Fresh Tarragon leaves
  • 1/2 cup chopped parsley
  • 2 cups cherry tomatoes, rinsed and stemmed
  1. Preheat oven to 400 degrees F. Separate shallots into cloves and cut larger cloves in half lengthwise; place in a large nonstick roasting pan. Add 2 tbsp. olive oil and sprinkle with salt and pepper to taste; shake pan to coat. Roast shallots until they are browned and tender when pierced, 25 to 30 minutes. Let cool and cut into chunks.
  2. In a large bowl, whisk together vinegar, mustard, and remaining 6 tbsp. olive oil. Add beans and shallots; mix to coat. Cover with plastic wrap; refrigerate up to 2 days.
  3. Remove salad from refrigerator at least 2 hours before meal.
  4. Just before serving, stir in tarragon and all but 1 tbsp. parsley. Cut cherry tomatoes in half, add to salad and mix. Taste; add salt and pepper, if desired. Sprinkle with remaining chopped parsley and serve.
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